Yorkshire Puddings filled with Wild Mushrooms

Name: Yorkshire Puddings filled with Wild Mushrooms
Cuisine: British
Ingredients: 1 quantity of Yorkshire pudding batter with 1 tsp dried or 2 tsp fresh thyme, 1½ tsp dried or 2 tsp fresh parsley and 1 tsp dried sage mixed into the batter; 1 quantity of Yorkshire pudding batter with 1 tsp dried or 2 tsp fresh thyme, 1½ tsp dried or 2 tsp fresh parsley and 1 tsp dried sage mixed into the batter; 1 quantity of Yorkshire pudding batter with 1 tsp dried or 2 tsp fresh thyme, 1½ tsp dried or 2 tsp fresh parsley and 1 tsp dried sage mixed into the batter; 1 quantity of Yorkshire pudding batter with 1 tsp dried or 2 tsp fresh thyme, 1½ tsp dried or 2 tsp fresh parsley and 1 tsp dried sage mixed into the batter; 120 ml/4 fl oz extra virgin olive oil; 2 tbsp butter; or, 500 g/1 lb thick sliced button mushrooms and 500 g/1 lb wild mushrooms; or, 500 g/1 lb thick sliced button mushrooms and 500 g/1 lb wild mushrooms; 4 garlic clove, finely chopped; 1½ tsp dried sage; ½ tsp dried red pepper flakes (optional); 1 tsp salt; ½ tsp freshly ground black pepper to taste; 115 g/4 oz finely grated cheese, Parmesan or Pecorino Romano; 115 g/4 oz finely grated cheese, Parmesan or Pecorino Romano; 115 g/4 oz finely grated cheese, Parmesan or Pecorino Romano

Preparation info

Difficulty
Easy

Appears in

The Great Book Of Yorkshire Pudding

By Elaine Lemm

Published 2018

About

There is a big interest in the United States for Yorkshire puddings. They may call them popovers but they are essentially the same. I was sent this recipe after Ghislaine read about Yorkshire pudding on the About British Food website. It is an inventive way of serving the puddings to vegetarians, but also great for committed carnivores.

Ingredients

1 quantity of Yorkshire pudding batter with 1 tsp dried or 2 tsp

Europe
Americas
United States
United Kingdom
Dessert
England
Mediterranean

Method

Cook the Yorkshire puddings as per the recipe using a four-hole Yorkshire pudding tin (4 x 5cm/2in).

While the puddings are cooking, prepare the mushroom filling.

Heat the olive oil in a large frying pan over medium high heat. Add the mushrooms and butter, reduce heat to medium until they are tender, stirring frequently - about 10 minutes.

Add the garlic, sage, salt, pep